| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats |
|
Salads, Seafood, Low-cal |
4 |
Servings |
INGREDIENTS
|
|
-JUDI M. PHELPS |
| 1 |
c |
Baby shrimp; cooked |
| 1 |
c |
Fresh cooked crabmeat; picked over to remove cartilage |
| 1 |
c |
Green peas; cooked |
| 1/2 |
c |
Celery; chopped |
| 1/2 |
md |
Cucumber; peeled and sliced |
| 2 |
tb |
Onion; minced |
| 1/2 |
c |
Thousand Island dressing (low fat) |
| 1/4 |
c |
Plain nonfat yogurt |
| 1 |
tb |
Prepared horseradish |
| 1 |
ts |
Fresh lemon juice |
| 1/4 |
ts |
Dried marjoram |
| 1/4 |
ts |
Black pepper |
|
|
Lettuce leaves |
INSTRUCTIONS
In a serving bowl, combine the shrimp, crabmeat, peas, celery, cucumber,
and onion.
In a small bowl, combine the salad dressing, yogurt, horseradish, lemon
juice, marjoram, and pepper. Pour the dressing over the salad and toss.
Place a few lettuces leaves on each of 4 serving plates. Divide the salad
evenly among them and serve immediately.
Per serving: Calories: 120, Protein: 12 t, Carbohydrates: 15 g, Fat: 2g,
Cholesterol: 47 mg, Sodium
:309 mg, Fiber 2g, 15 percent calories from fat. Source: The Healthy
Firehouse Cookbook.
Shared and MM by Judi M. Phelps. jphelps@shell.portal.com,
juphelps@delphi.com, or jphelps@best.com
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Beauty: an act of God”